Ingredients
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1 (14 ounce) can artichoke hearts, drained and quartered
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1 1/2 lbs cooked shrimp, peeled and deveined
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4 ounces butter
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1/2 lb fresh mushrooms, sliced
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1/4 cup flour
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1 cup heavy cream
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1/2 cup milk
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1 teaspoon salt
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1/4 cup dry sherry
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1 tablespoon Worcestershire sauce
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1/4 cup freshly grated parmesan cheese
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1/4 teaspoon paprika
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1/2 teaspoon fresh ground pepper
Instructions
- Preheat oven to 375 deg. In bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp.
- Melt half the butter in pan and saute mushrooms 6 to 8 minutes. Pour over shrimp.
- Melt remaining butter; add flour and cook over low heat 3 to 5 minutes, stirring constantly. Gradually add the cream and milk, cooking until thick.
- Add salt, pepper, sherry and Worcestershire. Stir until smooth.
- Pour over casserole and top with cheese and paprika.
- Bake 25 minutes, until lightly browned and bubbly.
- Serve by itself, or stretch by serving over rice or noodles.